Eat And Get Gas

Thirteen-year-old Evan Hanson is always the last in her family to know what’s going on—at least, that’s how it feels. Her father, Gene, who’s been meaner since he began serving in Vietnam, isn’t around much, and she likes it better that way. But then her brother, Adam, gets drafted and her anti-war mother, Endura, takes him across the border to Canada, leaving Evan alone with Gene and her younger, special needs brother, Teddy. When he realizes Endura isn’t returning, Gene takes Evan and Teddy to Eat and Get Gas, his mother’s café and gas station in Hoquiam, Washington. There, as well as her no-nonsense but loving grandma, Evan encounters Aunt Vivian, a teasing but caring know-it-all; Uncle Frankie, injured in Vietnam and suffering from PTSD; Paco, the draft dodger Frankie is hiding; Hal and Hubert, the strange but gentle next-door neighbors who play the piano like virtuosos and help out when they’re needed; and Louanne, Frankie’s reserved, sensitive sister. She is drawn in particular to Louanne, who was disfigured by a car accident that killed the rest of her and Frankie’s family. At Eat and Get Gas, Evan finds a new freedom, and she starts to carve out a place for herself by helping in the café and sorting mail for Uncle Frankie, who runs a postal route in addition to running the gas station. She eventually, too, learns some of the family secrets she’s been kept in the dark about—and comes to understand that her mother isn’t coming back any time soon. Then, after reading a letter that wasn’t meant for her, Evan discovers the biggest secret of all.

Claudine Curry Smith delivered over 500 babies in her three decades as a midwife in rural Virginia, traveling at all times of day and night and in all sorts of weather. Born in 1918, this remarkable woman grew up in the segregated South, married at seventeen, raised seven children, drove a school bus for 37 years, picked crabs, shucked oysters, cut and packed fish, picked and peeled tomatoes, shucked corn, took care of children and elderly people, looked after sick folks, and cooked and cleaned for White people as well as for her own family. Married for 67 years, she is a treasure trove of stories about her life and times. When her first child was born with the help of a midwife, she was only 17 and living with her grandparents. To let the midwife, an aunt, know that labor had begun, someone rode by horseback to her home and she returned in her horse and buggy. Although there was no running water or electricity there, everything was ready for the midwife and the delivery went smoothly. Mrs. Smith’s own practice as a midwife included many homes without running water or electricity, but she always knew what to do. She delivered several premature babies and even a set of twins. And in all her years of practice, she never lost a mother. This book tells her story in her own words, with some background information written by the co-author to provide historical context. Her story illustrates the challenges and joys of a way of life unknown to much of contemporary American society but greatly valued by African Americans throughout the South. It offers one of the few written accounts of a time and practice largely ignored by history.

2016 INTERNATIONAL BOOK AWARDS - WINNER IN ADDICTION & RECOVERY 2016 NATIONAL INDIE EXCELLENCE AWARDS (NIEA)- WINNER IN ADDICTION & RECOVERY 2016 INDEPENDENT PUBLISHER BOOK AWARDS (IPPY)- BRONZE MEDAL — LITERARY FICTION 2015 FOREWARD REVIEWS INDIEFAB BOOK OF THE YEAR AWARDS HONORABLE MENTION FOR GENERAL FICTION 2015 USA BEST BOOK AWARDS FINALIST FOR GENERAL FICTION Randall Grange has been tricked into admitting herself into a treatment center and she doesn’t know why. She’s not a party hound like the others in her therapy group—but then again, she knows she can’t live without pills or booze. Raised by an abusive father, a detached mother, and a loving aunt and uncle, Randall both loves and hates her life. She’s awkward and a misfit. Her parents introduced her to alcohol and tranquilizers at a young age, ensuring that her teenage years would be full of bad choices, and by the time she’s twenty-three years old, she’s a full-blown drug addict, well acquainted with the miraculous power chemicals have to cure just about any problem she could possibly have—and she’s in more trouble than she’s ever known was possible.

Nightshift clerk and high-functioning insomniac Jack is back to work, trying his best to keep out of trouble. But when his chain-smoking coworker discovers a mysterious radio signal revealing the guarded secrets of their town, Jack will learn that an annoying new dayshift manager is far from the worst of his problems. In this second installment of the Gas Station saga, Jack finds himself entangled in his most harrowing adventure yet. With the newest crew of coworkers along for the ride and the resident psychopath out for his blood, our hero(?) must navigate the drama of small-town murder conspiracies, vigilante justice, and demonic summoning rituals...whether he wants to or not.

We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? JUST FOOD does for fresh food what Fast Food Nation (Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein. Informative and surprising, JUST FOOD tells us how to decide what to eat, and how our choices can help save the planet and feed the world.

Journalist Ryan Nerz spent a year penetrating the highest echelons of international competitive eating and Eat This Book is the fascinating and gut-bustingly hilarious account of his journey. Nerz gives us all the facts about the history of the IFOCE (Independent Federation of Competitive Eating)--from the story of a clever Nathan's promotion that began in 1916 on the corner of Surf and Stillwell in Coney Island to the intricacies of individual international competitions, the controversial Belt of Fat Theory and the corporate wars to control this exploding sport. He keeps the reader turning the pages as we are swept up in the lives of Sonya "The Black Widow" Thomas, "Cookie" Jarvis, "Hungry" Charles Hardy, and many other top gurgitators whose egos and secret agendas, hopes and dreams are revealed in dramatic detail. As Nerz goes on his own quest to become a top gurgitator, we become obsessed with him as he lies awake at night in physical pain from downing dozens of burgers and learning to chug gallons of water to expand his increasingly abused stomach. Sparing no one's appetite, Nerz reveals the training, game-day strategies and after-effects of competition in this delectably shocking banquet of gluttony and glory on the competitive eating circuit.

Take your athletic performance to the next level with these nutritious, simple, and convenient recipes. This new cookbook is an indispensable resource for athletes of all ages and experience levels. Fuel Your Body: How to Cook and Eat for Peak Performance: 77 Simple, Nutritious, Whole-Food Recipes for Every Athlete is filled with nourishing recipes that are not only quick to prepare and simple enough for beginner home cooks, but don’t sacrifice flavor in the process. Whether you are an athlete at the elite level or a weekend warrior, the foods you put in your body have a direct impact on your overall health, performance, and recovery. This book compiles useful guidelines to sports nutrition and expertise from Angie Asche, a certified specialist in sports dietetics and founder of Eleat Nutrition, and can be used to help everyone reach their fitness goals through a whole-food and anti-inflammatory approach. Whether you are a recreational half marathoner, the parent of a teenage athlete, or competing at a high level in your chosen sport, Fuel Your Body has recipes and meal plans to help you reach your full potential. This is the ultimate resource for anyone looking to educate themselves on both the nutrition necessary for optimal athletic performance and the simple recipes you can use to get there.

"A father searches for his addict son while grappling with his own choices as a parent (and as a user of sorts)"--

Eat for Heat is best described as a complementary concept that has yet to be discussed anywhere in the world of health, diet, and nutrition. The book takes a close look at the modern habit of compulsive beverage consumption, mass prescriptions to “drink 8, 8-ounce glasses of water per day,” phobias about salt and sugar, and turns them all upside down in classic 180DegreeHealth style. The objective? Increase the concentration of the fluid in our bodies for increased core body temperature (rise in metabolism), increased circulation to the extremities for warm hands and feet, and taking the burden off of the stress system. The concept is extremely simple. Eat for Heat discusses simple principles on how to make minor changes to your meals and drinking habits to keep your body in a better metabolic “zone” all day every day. It can apply to any dietary belief system, and can even yield tremendous health benefits to those eating just a regular Western diet. Everyone can benefit from the simple concept within.

More than thirteen hundred individual recipes, as well as suggested menus for various occasions and holidays, are collected in a new edition of this classic cookbook, first published in 1928, that is the starting place for anyone in search of authentic dishes done in the traditional style.